Corn Bread Fish Bake
A savory cornbread bake topped with tender fish fillets, onions, and peppers, finished with a mustard butter glaze—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Thaw fish; cut fillets into 2 x 4-inch strips.
- Set aside.
- In a large bowl, stir together cornmeal and baking soda.
- Add chopped onion and peppers.
- In a separate bowl, beat together the buttermilk and eggs.
- Stir the buttermilk mixture into the cornmeal mixture, along with melted shortening.
- Grease a 7 x 13-inch baking dish and spread the batter evenly in it.
- Arrange the fish strips in rows atop the batter.
- Press the fish into the batter gently.
- In a small bowl, mix melted butter or margarine with mustard.
- Spread the mustard butter mixture over the fish.
- Sprinkle with paprika.
- Bake at 450°F (232°C) for 20 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, try using corn flour instead of cornmeal. If you prefer a spicier kick, add jalapeños or your favorite hot sauce to the batter. To save time, you can use pre-cooked fish or canned fish as a substitute. Make sure to adjust the baking time accordingly if the fish is already cooked. For added flavor, consider using herbs like dill or parsley.
Serving Suggestions
This Corn Bread Fish Bake pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Consider serving it with a side of tartar sauce or a squeeze of lemon for added brightness. For a heartier meal, complement it with a serving of Sweet Niblets ('Kiddie Chow') or some crusty bread to soak up the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the fish bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but the oven method will help maintain the texture of the cornbread.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Fish Bake contains roughly 669 calories, with 12g protein, 116g carbohydrates, and 19g fat. It is an excellent source of vitamin A (141% of the Daily Value), vitamin C (108% of the Daily Value), and iron (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2293mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Absolutely! While the recipe suggests fish fillets, you can use any firm white fish like cod, tilapia, or haddock. Salmon or trout would work well too, but keep in mind they have a stronger flavor that may alter the dish's taste. Adjust the cooking time based on the thickness of the fish you choose.
Is it possible to make this dish ahead of time?
Yes, you can prepare the batter and arrange the fish in the baking dish a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, simply remove it from the fridge and bake as directed. This makes it an excellent option for meal prep or a busy weeknight dinner.
Can I make this recipe gluten-free?
Yes, you can make this Corn Bread Fish Bake gluten-free by substituting the cornmeal with a gluten-free cornmeal blend. Be sure to also check that your baking soda is gluten-free. With these adjustments, you can enjoy a delicious meal that accommodates gluten sensitivities without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).